TECHNOLOGY OF GHEE PRODUCTION BY MICROWAVE OVEN

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

The cow (C), buffalo (B) and 1:1 cow buffalo (BC) cream were inoculated with culture L.
diacitilactic (K1) and mixed culture of with S. Lactis and L. diacitilactic in the ratio of 1:1 (K1) at
360C for 24 hours. One sample in each group was kept without culture (K0). Microwave (M) and
direct (D) techniques were used for preparation of ghee. The yield of ghee (52.68%), flavour
score (42.83), colour and appearance score (8.47) were significantly higher (P

KEYWORDS

REFERENCES

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Dey, S. (1983). Outlines of Dairy Technoloyg. 1st Edn. Oxford University Press, Delhi.
Nelson, J.A. and Trouht, G.M. (1981). Judging of Dairy Products. IV Edn. ING, Westport Academic Press, 345-567.
Panse, V.G. and Sukhatme, P.V. (1978). Statistical Methods for Agricultural Workers, 3rd Edn. ICAR, New Delhi.
Sarkar, S. et al. (1993). Indian Dairy Man. 45(8):337-342.
Yadav, J.S., and Srivastava, R.A. (1987). Indian J. Dairy Sci. 40(2):153-157

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Asian Journal of Dairy and Food Research

TECHNOLOGY OF GHEE PRODUCTION BY MICROWAVE OVEN

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